- Langostino (very small, shelled lobster tails), 6 oz per person, available at Costco (you can substitute shrimp if you’d like)
- Fresh lemon
- 2 to 3 fresh garlic cloves per portion, chopped
- 2 to 3 sprigs fresh cilantro
- Olive oil
- Escarole lettuce, 1 medium head per person (you are allowed unlimited escarole)
- 6 to 7 miniature, multi-colored heirloom tomatoes, cut in half lengthwise – allowed for a holiday dinner only, even if you have not been advanced to allow them as yet (or substitute peppers if you’d like)
- 1 tbsp per serving of Asian rice cooking wine
- Crushed red pepper flakes
- Kosher salt
- Fresh ground pepper
Wash and clean the Langostino.
Squeeze 1/2 lemon per 6 oz over Langostino and let soak in.
Part 1 of Preparation
Sauté fresh, finely chopped garlic in olive oil.
Add the fresh cilantro and briefly sauté.
Add the Langostino.
Add fresh ground pepper and crushed red pepper.
Sauté on a medium heat.
Add 2 tablespoons of the Asian rice cooking wine and simmer slowly.
You can cover, but watch to keep tender.
Pour into a bowl and cover to keep warm.
Part 2 of Preparation
Sauté more fresh, finely chopped garlic in olive oil.
When it begins to turn amber, add crushed red pepper flakes and ground black pepper.
Add the split tomatoes and sauté for a few moments, until soft.
Add the escarole and sauté until the greens are cooked like spinach.
Season to taste with kosher salt.
When nicely cooked, add the Langostino to re-heat and blend the flavors.